British Yogurt Cheese Recipes

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BRITISH YOGURT CHEESE



British Yogurt Cheese image

Make and share this British Yogurt Cheese recipe from Food.com.

Provided by Sharon123

Categories     European

Time 10m

Yield 1 batch

Number Of Ingredients 6

2 teaspoons salt
4 1/4 cups yogurt
2 tablespoons cream
basil leaves
oregano
olive oil

Steps:

  • Put a piece of cloth or coffee filter in a sieve.
  • Mix the yogurt with cream and salt and pour it in the cloth. Drain for 12 hours, throw away the fluid.
  • Form balls of the drained yogurt, and put them uncovered in the fridge for 24 hours.
  • Roll them in the oregano and basil (or other herbs) and put them in the fridge for another 24 hours.
  • Stack them in a glass jar and cover with olive oil.
  • Keep in the fridge. Enjoy!

Nutrition Facts : Calories 722.8, Fat 43.1, SaturatedFat 27.6, Cholesterol 168.7, Sodium 5140.1, Carbohydrate 49.4, Sugar 48.6, Protein 36.8

HOMEMADE YOGURT CHEESE



Homemade Yogurt Cheese image

Did you know that you can turn any yogurt, plain or flavored, into spreadable cream cheese? All you need is a funnel and a filter. Here's how.

Provided by Catherine McCord

Categories     Lunch     Breakfast     Brunch     Ingredient

Time 8h5m

Number Of Ingredients 1

1 cup plain yogurt, or Greek yogurt

Steps:

  • Enjoy.

Nutrition Facts : Calories 29 kcal, Carbohydrate 3 g, Cholesterol 3 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, Sodium 32 mg, Sugar 3 g, Fat 1 g, ServingSize 1/3 to 1/2 cup (5 servings), UnsaturatedFat 0 g

YOGURT CHEESE



Yogurt Cheese image

You can use this versatile cheese in many different ways.I will post a boursin cheese recipe to use this with. Cook Time is just the wait time in the refrigerator.

Provided by Lorrie in Montreal

Categories     Low Cholesterol

Time 5m

Yield 2 cups

Number Of Ingredients 1

4 cups plain low-fat yogurt or 4 cups nonfat yogurt

Steps:

  • Line a sieve with a coffee filter or cheesecloth.
  • Suspend the sieve over a deep bowl.
  • Place the yogurt in the filter and refrigerate for several hours or overnight to allow the whey to drain out.
  • When the yogurt has the consistency of a soft cream cheese, scrape the yogurt away from the filter and transfer it to a plastic container.
  • Discard the liquid in the bowl and refrigerate the yogurt cheese.
  • Use within 1 week, discarding any accumulated liquid before using.

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